English Bread Sauce

Ingredients

• two ounces of bread-crumbs
• half a pint of rich milk
• six peppercorns
• a medium-sized onion
• a tablespoonful of butter
• two of thick cream (if you have it)
• a suspicion of nutmeg

Method

1. 1

   Boil the bread-crumbs in milk with peppercorns and onion for ten minutes.

2. 2

   Remove the onion and peppercorns, stir in butter or cream until dissolved.

3. 3

   Serve hot.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 110. The excerpt below is the record exactly as published.

ENGLISH BKEAD SAUCE. The English serve bread sauce with most kinds of game, also with roast chicken and turkey. Take two ounces of bread-crumbs ; be careful there is no crust as the sauce must be very white ; put them in half a pint of rich milk, with six peppercorns and a medium-sized onion ; let them boil at the back of the stove ten minutes ; then take out the onion and pepper corns ; stir in a tablespoonful of butter; or two of tMch cream if you have it ; stir till the butter is dissolved ; if liked, a suspicion of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.